Hearty, aromatic spaghetti with lentils and soy mince in a rich tomato sauce 🍝
🔹 2 servings, 510 kcal each 🔹 soak the lentils for half an hour before cooking
Ingredients
100 g red lentils 140 g wholegrain spaghetti 50 g soy mince 1 tbsp rapeseed oil (15 ml) 1 red onion (110 g) 1 small carrot (100 g) 300 g tomato passata 2 tsp Herbes de Provence salt to taste a few fresh basil leaves
Preparation
Half an hour before cooking, pour boiling water over the lentils and let them soak.
Cook the pasta in lightly salted water. Add the soy mince to the lentils — if the lentils have absorbed all the water, add a bit more.
Heat the oil in a pan. Add the diced onion and sauté until golden. Add the grated carrot and fry briefly. Add the lentils, soy mince, and tomato passata. Mix, season with herbs and salt (careful — passata is often already salted).
If the sauce is too thick, add a little water. Heat the sauce, stirring occasionally. Remove the pan from the heat, add the cooked pasta, mix, and it’s ready.
Serve on plates and sprinkle with fresh basil (which I currently don’t have at home — but I have a much better reason than usual not to go to the store for such a tiny thing 😉).
P.S. These portions are quite generous in volume!
Enjoy! 💙